Baking, Veggie mains

Nut, beetroot and goat’s cheese wellington


This is an attractive and delicious veggie centerpiece for a roast dinner but is also good served with salads for a lighter summertime meal. This recipe serves 6-8 people.

So what do you need?

500 g puff pastry

150-180 g goat’s cheese

200 g cashew nuts

150 g whole meal breadcrumbs

1 large onion

1 large beetroot

250g mushrooms

2 cloves of garlic

2 tbs olive oil

a sprig of rosemary

a small glass of red wine

1 tsp light soy sauce

salt and pepper

a beaten egg

So what do you do?

In a food processor grind the nuts and the breadcrumbs and put them in a mixing bowl. Next grind the onion and the garlic in the food processor and fry them in the olive oil as they begin to cook add a couple of pinches of salt & pepper, the soy sauce and the rosemary (chopped up), also add your mushrooms finely chopped at this point and fry for a few minutes, until the onion starts to brown. If you are using raw beetroot peel and grate it and add it to the onion mix. Then add the wine and allow this to reduce until most of the liquid has evaporated and it’s a thick paste. If you are using pre-cooked beetroot peel and grate it and add it to the nuts and breadcrumbs. Next combine the onion mixture with the nut mixture and add half the beaten egg. This should make quite a thick, damp but not too wet, mixture. If it’s too wet add a few more breadcrumbs. Taste and season if necessary and allow to cool.


Next roll out the puff pastry into a rectangle about 40 x 25-30 cm, this will depend partly on the size of your baking tray. In the middle of the pastry spread out half the filling mixture, about 30 x 10 cm and make an indent down the middle. In the indent place the goat’s cheese, I cut mine in half lengthways and lay it in the centre of the mixture. Then cover the goat’s cheese with the rest of the mixture. The goat’s cheese will form the centre filling of the dish.


Next cut a square out of each of the corners of the pastry. This will leave a flap of pastry the width of the filling at each end, fold these flaps up at each end and brush them with the remaining beaten egg. Cut the pastry along the sides into strips about 2 cm wide from the outside edge about 3/4 of the way towards the filling. Then fold up one side of the pastry over the filling and brush with egg, fold the other side up, the pastry will meet over the top of the filling, brush the other side with beaten egg and put in the fridge for at least 30 mins to rest.


Then cook the wellington in a hot oven 200 degrees C / 400 F for about 35 – 40 mins until the pastry is golden brown. Put on a platter and cut into slices.



4 thoughts on “Nut, beetroot and goat’s cheese wellington

  1. Pingback: Veggie ‘sausage’ rolls | copymydinner

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